Peach Bombe - Line a melon mold evenly with peach ice cream; fill center with peach mousse mixture; cover, pack in ice and salt and freeze 3 hours (page 561).

Coffee Bombe - Line a melon mold evenly with vanilla or chocolate ice cream; fill with Mocha biscuit mixture (page 570); cover, pack in ice and salt, and freeze 3 hours (page 561).

Pistachio Bombe - Line a melon mold evenly with vanilla ice cream; fill with pistachio cream (page 567); pack in ice and salt and freeze 3 hours (page 561).

Chocolate-Vanilla Bombe -

1/4 cup sweet butter 1/2 cup sugar

2 cups irradiated evaporated milk

1/8 teaspoon salt

1 egg

1 teaspoon gelatin

1 cup water

2 teaspoons vanilla

Cream butter. Add sugar and cream until fluffy. Beat in egg. Soften gelatin in 2 tablespoons water. Scald 1 cup milk. Add gelatin to milk. Stir hot gelatin-milk mixture into butter-sugar mixture. Add remaining water, milk, salt and vanilla. Freeze.

To Make Chocolate - Heat 2 ounces finely chopped bitter chocolate with one cup of the milk, add softened gelatin and dissolve. Proceed as above, with ingredients as for Vanilla.